What Is the Difference Between Mozzarella and Burrata?

When it comes to summer cheeses, mozzarella and burrata rank among the best. Both are semi-soft, white, and Italian in origin, but in addition to being incredibly delicious, they’re also really, really easy to mistake for one another. If you’re constantly confusing the two, it’s okay! We’re here to help sort through all the curds and whey—here’s what makes them unique in their own right.

Let’s start with mozzarella. Whether you’re topping a pizza or making a Caprese salad, this cheese always comes in handy. Unlike a lot of varieties of cheese, mozzarella is not aged and is best eaten right after being made. When made fresh, it has the most amazing texture. At it’s best, it’s moist and elastic, but not rubbery and has just enough stretch to pull apart with your fingers. Mozzarella is commonly made with cow’s milk, but it can also be made from water buffalo’s milk, which is a rarer and more expensive variety.

As for burrata, well this cheese takes mozzarella to the next level. While partially made from mozzarella cheese, burrata is so much more than that, which makes it the most deceptive of the cheeses. It consists of an outer shell of mozzarella, but like the old saying goes, it’s not what’s on the outside that counts. It’s all about the inside, which is hollowed out and filled with soft curds and cream. Burrata literally translates to “buttered” which should give you a sense of its rich, decadent flavor. Seriously, this cheese is so filling you can make an entire meal out of it. Just pair it with a crusty loaf of bread of bread and tomatoes and you have dinner. Or at least I do.

If you’re looking for some inspiration on how to enjoy these cheeses, beyond crostini, look no further than the recipes below!

If you’re looking to pair mozzarella with summer fruit, it doesn’t get any better than peaches. This deceptively simple salad combines the mild cheese with the stone fruit for unparalleled flavor. Get our Peach Caprese Salad recipe.